Caldo Gallego Soup Recipe

Ingredients

• 50 gbacon
• 150 gbeans (any type; white beans are preferred)
• 5potatoes
• 1 bunchturnip tops
• 1ham bone
• 250 glacón (cured pork shoulder) or another cut of pork
• 2chorizos
• 2 l (8½ cups)water
• to tastesalt

Instructions

1. 1

   Soak the beans

   The night before cooking, soak the beans in one bowl and the pork shoulder or lacón in another if it is salty. You can skip soaking the pork if it is not salty.

2. 2

   Simmer the beans

   Pour 2 litres of water into a large, deep pot and add a little salt, the beans and the meat. Cook for 1½ hours, or until the ingredients are tender.

3. 3

   Add potatoes

   Meanwhile, peel and chop the potatoes. Add them to the broth with the chorizos and continue cooking over medium heat.

4. 4

   Add greens and bacon

   After 10 minutes, add the bacon and continue cooking. Wash the turnip tops, cut them into strips and bring them to the boil in the pot with the other ingredients.

5. 5

   Rest before serving

   When everything is cooked, adjust the seasoning, turn off the heat and leave the soup to rest briefly before serving.

What is Caldo Gallego?

Caldo Gallego is a traditional soup from Galicia in north-western Spain, commonly made with beans, potatoes, greens and pork. Its substantial ingredients make it well suited to cold-weather meals.

This version uses turnip tops, ham bone, lacón, bacon and chorizo to build a savoury broth. The beans and potatoes make it a complete, filling bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 15g protein, 23g carbs, 13g fat.

The beans and potatoes provide most of the carbohydrates, while the pork, bacon and chorizo contribute fat and protein; the beans also add protein. Balance a serving with a simple green salad or another vegetable side.

The beans and pork

Beans: soaking them overnight helps them cook evenly; white beans are the preferred choice in this recipe, though other types can be used.

Pork: soak the lacón separately if it is salty, as directed. The ham bone and pork simmer with the beans, adding flavour to the cooking liquid.

Let the broth simmer

Start by cooking the beans and meat in the water for about 1½ hours, checking that they are tender before moving on. The recipe gives tenderness as the cue, so allow for some variation in cooking time.

Add the potatoes and chorizos next, then the bacon and turnip tops. Keep the soup at a steady simmer so the ingredients cook through without rushing the sequence.

Check the texture

Beans and meat: they should be tender after their long simmer. If they are not ready, continue cooking until they reach that point.

Potatoes and greens: the potatoes should be cooked through, while the turnip tops should be tender after boiling in the broth. Taste the soup before serving and adjust the salt if needed.

Plan the timing

The recipe takes 135 minutes overall, but the beans and salty pork need soaking the night before. Include that preparation when planning the meal.

The main simmer takes about 1½ hours, followed by the additions in the stated order. Leave the finished soup to rest briefly off the heat before serving.

Serve it as a meal

Serve the soup hot, with beans, vegetables and pieces of meat distributed through the bowls. Its combination of potatoes, beans and pork makes it substantial on its own.

For a lighter-feeling plate, pair a smaller bowl with a simple green salad. Crusty bread is another option if you want something to mop up the broth.

Recipe notes & tips

• Soak the beans overnight so they are ready for the long simmer.
• Soak the lacón separately if it is salty, and skip that step if it is not.
• Cut the potatoes into similar-sized pieces so they cook at a similar pace.
• Add the ingredients in the order given, including the 10-minute wait before adding the bacon.
• Taste the broth before serving and adjust the salt after the ingredients have cooked.
• Let the soup rest briefly off the heat before ladling it into bowls.

Variations

• Use white beans: choose them for the preferred version described in the recipe.
• Choose another bean: the recipe allows any type of bean if white beans are unavailable.
• Swap the pork: use another cut of pork in place of the lacón.
• Adjust the chorizo: use less if you prefer a milder, less rich bowl.
• Add more greens: increase the turnip tops for a greener balance.

Common mistakes to avoid

• Skipping the bean soak: soak them overnight so they are ready to cook.
• Soaking unsalted pork unnecessarily: the recipe only calls for soaking the lacón if it is salty.
• Adding everything at once: follow the recipe’s sequence so the ingredients have their intended cooking times.
• Rushing the bean simmer: cook for about 1½ hours or until the beans and meat are tender.
• Over-salting early: use only a little salt at first, then taste and adjust when the soup is cooked.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a saucepan until piping hot, adding a little water if the soup has thickened; freeze portions for up to 3 months.

Frequently asked questions